Spleen-tonifying health biscuits containing pine berries and preparation method of biscuits

Abstract

The invention discloses spleen-tonifying health biscuits containing pine berries and a preparation method of the biscuits. The biscuits are prepared from raw materials in parts by weight as follows: 2-3 parts of pumpkin powder, 4-5 parts of the pine berries, 2-3 parts of fresh sweet potato leaves, 4-5 parts of oenanthe javanica, 1-2 parts of poria cocos, 1-2 parts of platycodon roots, 1-2 parts of fructus lycii, 200-220 parts of flour, 30-40 parts of fresh mulberry leaves, 1.5-2 parts of yeast, 18-20 parts of white granulated sugar, 10-20 parts of milk, 8-10 parts of corn dietary fiber, 15-18 parts of wheat germ oil, 6-7 parts of eggs, 2-3 parts of salt, 4-5 parts of baking soda and a proper amount of water. Paste is stirred slowly and then quickly, so that the paste is smooth and good in toughness, added auxiliary materials can improve the taste of the biscuits, the health-care function of the biscuits is realized, the paste is fermented properly after two-time mixing and two-time fermentation, becomes uniform and fine and then is rolled and baked moderately, and the prepared biscuits have pure fragrance, tastes crisp, is free of any coarse grain feeling and is excellent in color, flavor and taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a biscuit for invigorating the spleen and stomach with pineapple and berry and a preparation method thereof. Background technique [0002] Mulberry leaves are the leaves of the mulberry tree of the genus Morus, and are cultivated in most parts of my country. It is bitter, sweet, cold in nature, returns to the lungs and liver meridians, and has the functions of dispelling wind-heat, clearing the lungs and moistening dryness, calming the liver and improving eyesight, and cooling blood. In recent years, people have studied the chemical composition and physiological functions of mulberry leaves, and found that mulberry leaves are rich in nutrients and contain essential amino acids, vitamins, inorganic salts, flavonoids, alkaloids and other components, which have the functions of lowering blood pressure and lowering blood pressure. Blood fat, hypoglycemic, anti-inflammatory, ...

AI Technical Summary

Problems solved by technology

At present, the use of mulberry leaves is single, resulting in the waste of a large amount of mulberry leaf resources

Mulberry leaves are used in biscuits to make mulberry leaf biscuits, which have the effects of regulating physiology, maintaining health, and enhancing physical fitness. Bitter taste, which causes the biscuits to have a bitter taste. In addition, when the mulberry leaves are crushed, they will not be completely crushed, which will affect the taste of the biscuits.